Artichoke

Pick it!

• Should be firm, compact, heavy with even bright green color, no black bruises or purple tint.
• Small artichokes: best pickled, stewed, in casseroles; medium artichokes: good for salads; large artichokes: stuffing.
• Storage: cut off bottom of stem, sprinkle with water, in airtight bag 5-7 days.

Try it!

• Use boiled, steamed, microwaved or sautéed – on own or in other dishes.
• Rinse well and trim stem even with the base of bud; remove tough leaves.
• Cook upright at a strong boil in 2-3 inches water in large covered saucepan 35-45 minutes.
• Eat by removing the leaves, starting at the outside, and use teeth to remove flesh from leaves.
• Inside the leaves is the fuzzy choke – remove and discard it.

Ingredients

• 9 lasagna noodles
• 1 onion, chopped
• 1 tsp garlic powder
• 14.5 oz. vegetable broth
• 1 tsp dried rosemary
• 10 oz frozen chopped spinach, thaw, drain, squeeze dry
• 28 oz tomato pasta sauce
• 3 C shredded cheese
• 14 oz artichoke hearts, drained, chopped

Directions

1. Heat oven 350 degrees F. Spray baking dish.
2. Boil 6 quarts water.  Add noodles, cook 8 minutes, drain.
3. Heat skillet on medium; add onion; cook 3 minutes.
4. Add broth and herbs. Bring to boil.
5. Add vegetables; reduce heat, simmer 5 minutes.
6. Add sauce.
7. Spread 1/4 mix in baking dish; top with 3 cooked noodles. Add 1 C cheese. Repeat twice.
8. Cover, bake 40 minutes.
9. Uncover, bake 15 minutes.